BM# 102 : Week 2, Day
Now that my son’s summer vacation has started, I am finding that my time is completely tied up with his. All of his activities are at places at least 20 minutes away from home. Since I don’t want to drive forty minutes to drop him and then another forty to pick him up, I prefer to stay back with him. So long story short, I wasn’t prepared well for this week’s posts. Bear with me please! I promise I will be prompt from next week.
Coming to the recipe here, this is a recipe from Columbia. Most of the Latin American countries have some or the other version of sweet caramelized plantains. For an adult version, wine can be used instead of water. Panela or dark brown sugar is used with spices and water. It’s important to use very ripe plantains, the skin should be almost black for this.
The base recipe reminds me of how I grew up eating plantains. In Kerala, steamed plantains are served for breakfast. But when we were kids, my grandma used to add some jaggery and a pinch of ghee – very similar to the recipe here.
Read on for the recipe and do try to make this one.
Recipe source: My Colombian Recipes
Serves : 4
- 2 large, very ripe plantains
- 1 cup water
- 1/2 cup packed dark brown sugar
- 1 tablespoon butter
- 2 cinnamon sticks
- Add everything to a small thick bottomed pan.
- Cover and cook for about 20 minutes in medium heat.